INGREDIENTS

• 400 g dried peeled fava beans
• 1 kg wild chicory (or catalogna chicory)
• 1 garlic clove
• Extra virgin olive oil
• Salt to taste
• Rustic bread (optional)

PREPARATION

For the Fava Bean Purée:

1. Soaking the Fava Beans:
   • The night before, place the dried fava beans in a bowl and cover them with plenty of cold water. Let them soak overnight.
2. Cooking the Fava Beans:
   • Drain the soaked fava beans and rinse them.
   • Place the fava beans in a pot with plenty of cold water.
   • Bring to a boil and skim off any foam that forms on the surface.
   • Add a garlic clove (whole or minced) and a pinch of salt.
   • Cook over medium-low heat, stirring occasionally, until the fava beans break down completely and reach a creamy consistency (about 1.5-2 hours).
   • If needed, add a little water during cooking to maintain a creamy texture.
   • Once ready, blend the fava beans with an immersion blender or pass them through a food mill to achieve a smooth purée.

For the Chicory:

3. Preparing the Chicory:
   • Thoroughly wash the chicory and cut it into pieces if it’s too large.
   • Bring a pot of salted water to a boil.
   • Cook the chicory until tender but still slightly crisp (about 10-15 minutes).
4. Assembling the Dish:
   • Drain the chicory and dress it with a drizzle of extra virgin olive oil.
   • Serve the chicory alongside the fava bean purée on a plate, or mix them together, depending on your preference.
   • Drizzle some extra virgin olive oil over the fava bean purée, and if desired, accompany the dish with slices of toasted rustic bread.

Tips

• For a more intense flavor, you can add a little chili pepper to the fava bean purée or the chicory.
• If you prefer a more rustic texture, you can leave some whole fava beans in the purée.

Enjoy your meal! This recipe is a true classic of Puglian cuisine, simple yet rich in flavor and tradition